Laganophake recipe: roman lentil & red wine stew

Ingredients

• 1 cup Masoor lentils
• 1 large onion, thinly sliced
• 2 cups water
• 3/4 cup red wine
• 1 teaspoon cumin seeds, ground
• 1-2 teaspoon dried dill
• couple of sprigs of fresh thyme and oregano, chopped fine
• handful fresh parsley (for garnish)
• 3 tablespoons olive oil
• pinch of aniseed, smashed
• sea salt, to taste